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Slow Cooker Atomic Pecan Loaf
[Vegan]

TH By: The Vegan Slow Cooker, Kathy Hester

Author Bio

If you want to prepare hot, nutritious, home-cooked meals for your family and friends, but... Read More

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Slow Cooker Atomic Pecan Loaf [Vegan]

Dairy Free

This recipe combines about four recipes and added a few things on top of that. You can add almost anything you have on hand, so it’s a great way to use up leftovers!

Ingredients You Need for Slow Cooker Atomic Pecan Loaf [Vegan]

Loaf Ingredients:

1 can (15 ounces or 425 g) kidney beans, drained but reserve the liquid
1 cup rolled oats, pulsed into flour (can use gluten-free)
1/2 cup pecans
1/4 cup liquid from kidney beans (or aquafaba)
1 medium portobello mushrooms with gills removed, minced
2 tablespoons nutritional yeast
2 tablespoons tomato paste
1 tablespoon vegan
Worcestershire sauce
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon thyme
1 teaspoon marjoram
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon ground rosemary

Topping Ingredients:

1/2 cup ketchup
3 tablespoons brown sugar
1 tablespoon balsamic vinegar
1 tablespoon vegan
Worcestershire sauce

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How to Prepare Slow Cooker Atomic Pecan Loaf [Vegan]

The night before: Mix all the loaf ingredients together, and store in the fridge until the morning. Also mix together the ingredients for the topping, and store in a separate container in the fridge.
In the morning: Oil the crock of your slow cooker or line with parchment paper. Pat the loaf mixture into the slow cooker. Cook on low for 7 to 9 hours.
About 30 to 45 minutes before serving: Spread the ketchup mixture over the top of the loaf.

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